# What You’ll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk, warmed
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt, plus more for pasta water
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 3-quart baking dish with butter or nonstick spray.
02 - Boil salted water in a large pot. Cook macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour continuously for 1–2 minutes until pale and smooth.
04 - Gradually whisk warmed milk into roux to avoid lumps. Cook, stirring often, until sauce thickens and coats the back of a spoon, about 5–7 minutes.
05 - Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Fold in grated cheddar and Gruyère until fully melted.
06 - Mix drained macaroni with the cheese sauce until thoroughly coated.
07 - Pour pasta and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan if using. Sprinkle evenly over the macaroni mixture.
09 - Bake in preheated oven for 25–30 minutes, until the topping is golden and sauce is bubbling. Let rest for 5 minutes before serving.
